Barbacoa Chuckie A La Centex

The Cen-Tex Smoker

GATraveller said:

Seriously?! A 3 ingredient recipe from APL???

That’s just the “pre rub”. It’s like 25 ingredients total. I didnt like the recipe but the rub made it worth trying. Nothing special about it but works for this 

20stone

That was a great plate of food, and I am willing to go to extraordinary lengths for barbacoa.

The beauty was having friends come over for dinner, and having the bulk of the food walk in the door with them.

Coppa tying, prosciutto slicing and avocado toast on fresh baked seed bread all went down as well, and will show up on other threads.  

SciAggie

Looks like a fine feast with great company. We still need to plan an adventure for y’all to travel a little farther North. I have al lot of toys to keep creative folks like y’all occupied. 

caliking

SciAggie said:

Looks like a fine feast with great company. We still need to plan an adventure for y’all to travel a little farther North. I have al lot of toys to keep creative folks like y’all occupied. 

We were, in fact , discussing this very subject today. It is very much on my list. Especially since your arsenal has recently expanded

GATraveller

The Cen-Tex Smoker said:

GATraveller said:

Seriously?! A 3 ingredient recipe from APL???

That’s just the “pre rub”. It’s like 25 ingredients total. I didnt like the recipe but the rub made it worth trying. Nothing special about it but works for this 

Makes much more sense. That guy can complicate melting butter. Great recipes though. 

The Cen-Tex Smoker

GATraveller said:

The Cen-Tex Smoker said:

GATraveller said:

Seriously?! A 3 ingredient recipe from APL???

That’s just the “pre rub”. It’s like 25 ingredients total. I didnt like the recipe but the rub made it worth trying. Nothing special about it but works for this 

Makes much more sense. That guy can complicate melting butter. Great recipes though. 

I think they are terrible recipes. The only one I made (posted on here) showed how crazy and unbalanced his recipes are. 

JohnInCarolina

The Cen-Tex Smoker said:

GATraveller said:

The Cen-Tex Smoker said:

GATraveller said:

Seriously?! A 3 ingredient recipe from APL???

That’s just the “pre rub”. It’s like 25 ingredients total. I didnt like the recipe but the rub made it worth trying. Nothing special about it but works for this 

Makes much more sense. That guy can complicate melting butter. Great recipes though. 

I think they are terrible recipes. The only one I made (posted on here) showed how crazy and unbalanced his recipes are. 

You have to pick and choose the steps you really want to commit to.  But his beef tenderloin recipe is one of his easier ones and it’s always a hit.

GATraveller

I've made the marinated flank steak, beef tenderloin and the tri tip. All were really good but didnt follow all the way through to completion. Does anyone?
Just realized your avatar is his pic from the book. Lol. 

BSR

It took me a long time to make this but I will be doing these all the time. I've never cooked a chuck roast and it's insane how easy it is and how good it turns out. They're even reasonably sized. If you haven't cooked one do it.

GrateEggspectations

nolaegghead said:

I gotta couple Cubans on standby.  

The most burning question I have in perusing this thread is how on earth did someone abuse their cigars quite so badly? The Montecristo No. 2 in particular looks like it was given to a wolverine who chewed on it before deciding that they were a non-smoker. 

The Cen-Tex Smoker

ha ha- I love seeing these oldies pop up from time to time. This one rarely disappoints!

Hope you guys are all well! Just popped on to say howdy

GATraveller

GrateEggspectations said:

nolaegghead said:

I gotta couple Cubans on standby.  

The most burning question I have in perusing this thread is how on earth did someone abuse their cigars quite so badly? The Montecristo No. 2 in particular looks like it was given to a wolverine who chewed on it before deciding that they were a non-smoker. 

westernbbq

The Cen-Tex Smoker said:

Barbacoa
            * Adapted from seriouseats.com

Ingredients

• 1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs
• Mexican BBQ Rub
• 2 oz dried guajillo and/or ancho chilies, seeds & stems removed
• 1 quart low sodium store-bought or homemade chicken stock, divided
• 2 tablespoons vegetable or canola oil, divided
• 1 small onion, finely sliced
• 6 medium cloves garlic, smashed
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 Tablespoon sugar
• 4 chipotle chilis packed in adobo with 2 tablespoons adobo sauce
• 1/4 cup apple cider vinegar
• 2 teaspoons fish sauce
• Kosher salt and freshly ground black pepper
• 2 whole bay leaves
•  
• *Warm corn tortillas, queso fresca, cilantro, limes, and sweet & spicy pickled onions for serving

Instructions

 

1. Smoke Beef Chuck @ 250 degrees for 5-6 hours until internal temperature reaches 165 degrees.
2. Adjust oven rack to lower middle position and preheat oven to 275°F. Place chilis in bottom of a large Dutch oven and heat over high heat. Cook, turning chilis with tongs occasionally until fragrant and toasted, about 3 minutes. Transfer chilis to a small saucepan and cover with 2 cups chicken broth. Bring to a boil over high heat, reduce to a simmer, and cook until chilis are completely tender, about 15 minutes. Set aside.
3. Add remaining two tablespoons oil and heat along with onions and garlic and cook, stirring frequently, until deep brown and just starting to burn, about 10 minutes. Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilis, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.
4. Add soaked chilis and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.
5. Place smoked beef chuck in Dutch oven. Add bay leaves and sauce. Bring to a boil over high heat. Place lid on pot slightly cracked, then transfer to oven. Cook, turning beef occasionally, until internal temperature reaches 210 degrees and two forks shred beef with little to no resistance, about 3 hours. Discard bay leaves. Transfer chuck to a large plate. Return Dutch oven to stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes.
6. Return beef to the pot with the sauce and shred, gently stirring and folding until beef is coated in sauce. Season to taste with salt. Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, queso fresca, limes, or other condiments as desired.

Sweet & Spicy Pickled Onions
* From Cooks Illustrated
The onions can be refrigerated in an airtight container for up to 1 week.

Ingredients

1 medium red onion, halved and sliced thin
1 cup red wine vinegar
⅓ cup sugar
2 jalapeño chiles, stemmed, seeded, and cut into rings
¼ teaspoon salt

Instructions

~ Place the onion slices in a medium heatproof bowl. Bring the vinegar, sugar, jalapeños, and salt to a simmer in a small saucepan over medium-high heat, stirring occasionally, to dissolve the sugar. Pour the hot vinegar mixture over the onion, cover loosely, and let cool to room temperature, about 30 minutes. When cool, drain and discard the liquid and serve the onions.

Winner winner barbacoa dinner!

The Cen-Tex Smoker

She lives!